ItalySpaghetti Bolognese
Spaghetti Bolognese is a popular Italian dish consisting of spaghetti and a thick, rich meat sauce.
What you'll need
Ingredients
- 500 gSee recipes with spaghetti
spaghetti
i - 500 gSee recipes with ground beef
ground beef
i - 1See recipes with onion
onion, finely chopped
i - 2 clovesSee recipes with garlic
garlic, chopped
i - 2 stalksSee recipes with celery
celery, finely chopped
i - 1See recipes with carrot
carrot, grated
i - 400 gSee recipes with canned chopped tomatoes
canned chopped tomatoes
i - 2 tbspSee recipes with tomato paste
tomato paste
i - 1 cupSee recipes with dry red wine
dry red wine
i - 1 tspSee recipes with dried oregano
dried oregano
i - 2See recipes with bay leaves
bay leaves
i - to tasteSee recipes with salt and black pepper
salt and black pepper
i - for fryingSee recipes with olive oil
olive oil
i - for servingSee recipes with grated parmesan
grated parmesan
i
How to make it
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, celery and carrots. Sauté for 5-7 minutes until the vegetables are soft.
- 2
Add the ground beef and cook, breaking up lumps, until the meat is browned, about 8-10 minutes.
- 3
Pour in the red wine and cook until almost completely evaporated, about 5 minutes.
- 4
Add the tomatoes, tomato paste, oregano and bay leaf. Season with salt and pepper. Reduce the heat and simmer the sauce, stirring occasionally, for about 1-1.5 hours until it thickens.
- 5
10-15 minutes before the sauce is ready, boil the spaghetti in salted water until al dente. Drain, leaving some pasta water. Add the spaghetti to the skillet with the sauce and mix well. Serve with grated parmesan.
Frequently Asked Questions
Can I make bolognese without wine?
Yes — replace the wine with beef stock or simply skip it. The sauce will still taste great. But wine genuinely deepens the flavour: the acid tenderises the meat and the alcohol cooks off completely. If cooking alcohol-free, add a teaspoon of balsamic vinegar instead.
Ground beef or pork — which is better for bolognese?
The classic Bologna recipe uses a 50/50 mix of beef and pork — beef gives flavour and texture, pork adds fat and tenderness. Pure beef works too but the sauce will be slightly drier. Avoid very lean mince — the fat is essential for flavour.
Does authentic bolognese have cream?
The classic Bolognese recipe does not include cream. A small amount of milk or cream is sometimes added at the end to soften the tomato acidity and make the sauce silkier — but it is optional, not required.
What pasta shape goes best with bolognese?
In Bologna, tagliatelle is traditional — the wide flat surface holds the sauce perfectly. Spaghetti is the most popular worldwide, though Italians debate it. Penne and rigatoni also work well: the tubular shapes trap the meat inside.
Why does my bolognese turn out watery?
Two common reasons: too much liquid added at once, or not enough time to reduce. The sauce should simmer uncovered on low heat — the liquid gradually evaporates and concentrates the flavour. If it is already watery, just keep simmering and stirring until it thickens.
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